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Protein functionality in food systems

✍ Scribed by Navam S. Hettiarachchy

Publisher
Marcel Dekker
Year
1994
Tongue
English
Edition
1
Category
Library
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✦ Synopsis

This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.

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